The proper acidity is very important.... It keep pathogens from growing.... At minimum 1:1... I always use more vinegar to be safe... 5:4 or 5:3... on some stuff like pickled fish, I use 5:1 and extra sugar... sugar:salt .. 1:1.... All of this is in the event the acidity of the vinegar is not what it says.... In chemistry class we tested many vinegars as an assignment... we found one brand to be incorrect.... the teacher contacted the right folks and it was pulled from the shelves.... low acidity can be very bad.....